Tuesday, March 31, 2009

I'm An Omelet Master!

I've attempted to make Fat-Free Vegan'sTofu Omelet several times. And each time, the "egg" mixture sticks to my crappy old not-so-non-stick pans and becomes a fancied-up version of tofu scramble ... until today. Check this out:

Sorry for the crappy photo ... it was still dark outside when I ate this!

Yep, I've masted the tofu omelet! It's only because my mom gave me her hand-me-down cookware after she got a shiny new set of Rachel Ray pots and pans for Christmas. Her non-stick pans actually prevent sticking! Even though the omelet tastes the same no matter how it looks, presentation is pretty darn important.

This omelet is stuffed with Cheddar Teese and sauteed bell pepper and mushrooms. Since I whipped up the omelet batter and sauteed the veggies last night, tossing it together for breakfast today was a snap.

If you haven't tried this recipe yet, you must. I was always a big omelet fan in my omni days and this has all the fluffiness of a real egg omelet. It even tastes just like the real thing minus that icky battery cage cruelty.

25 comments:

As much as I love Susan's recipes, I think I'm gonna stick out for the release of Vegan Brunch to attempt my first veg omelet. I just feel like Isa is queen of everything. haha, and only 2 months left!

oh... nice! do you remember the picture of my vegan "omlettes" from my persian new year party? more like "scramble"! ha ha. I can definitely appreciate the joy of getting one perfect. ahhh... it's beautiful!

Your omelet is so pretty! It turned out perfectly. I've had issues with that omelet sticking too - I also have issues where it doesn't really cook through properly and has an unfortunate bit of ooze to it.

My name is Bianca ...

About Me

I'm a 9-year vegan, 19-year vegetarian from the Mid-South, not too far from the muddy banks of the Mississippi River. And that means cornbread, butter beans, and collard greens.
These days, I live in Memphis. Check out my cookbook — Cookin' Crunk. It's filled with yummilicious veganized soul food and country classics.